Orange-Glazed, Pork Tenderloin with Italian Seasoning Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 1, 2013
Whole family liked it. I followed someone's suggestion to add a dry rub before applying the glaze. This added balance to the fruitiness. Not sure if the brining worked totally because when I removed the meat, a lot of the sugar and salt were undissolved on the bottom of the pan.
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Reviewed: Jan. 3, 2011
Tase was great. Hint: keep some extra glaze for serving and it is even better!
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Cooking Level: Intermediate

Living In: South Burlington, Vermont, USA

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Reviewed: May 7, 2009
I made this recipe as written. I separated some of the glaze to brush on the meat while it was cooking, and reserved some to use as a sauce. I'm disappointed with this recipe because the glazed meat alone did not have nearly enough flavor. But when the glaze was used as a sauce, the orange flavor was way too strong and sweet. I think the meat needs some kind of spice rub before glazing, and the glaze needs to be flavored with orange but not made completely from concentrated OJ.
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Reviewed: Mar. 18, 2009
This was great! Very low fat and tasty! Quick and easy to prepare - I made the sauce the night before, then cooked it up after work on a week night. Recommended!
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Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA
Living In: Irwin, Pennsylvania, USA

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Reviewed: Jan. 29, 2009
This was really good. Grilled it twice. Hubby and guests loved it! Will make again.
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Photo by C Rae

Cooking Level: Expert

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Reviewed: Oct. 7, 2007
This is a very good recipe for cooking pork loin. It came out very tasty, and my wife and I both thoroughly enjoyed it. I seared the meat on a gas grill, according to the recipe. The only thing I did different was, instead of leaving the meat in the grill, I cooked it for 5 minutes in a microwave oven.
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Photo by KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA
Living In: Lewistown, Pennsylvania, USA

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